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durum wheat pasta 'vine tendrils'

Lorighitta or lorighittas are one of the more recherché pasta forms, traditionally made only in the western Sardinian village of Morgongiori (the video shows how they're twisted around the fingers). After being left in baskets to dry for three days to a week, they are boiled and topped with a simple sugo.

Today they can be found throughout Sardinia in speciality food shops, although if you're in the area, don't miss the Sagra delle Lorighittas at Mongogiori in early August.


Text © Dana Facaros and Michael Pauls

Image by traccedisardegna